Texas-Style Egg & Potato Skillet

Ingredients:
  • 4 slices turkey bacon, chopped
  • 1 medium baking potato, diced (½ inch)
  • 8 eggs, beaten
  • ½ cup pico de gallo OR chunky salsa
  • ½ cup shredded smoked Cheddar cheese
  • 6 white or whole wheat flour tortillas (8-inch) (optional)
Instructions:
  1. Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings. Add potato; Cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
  2. Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
  3. Stir in pico de gallo; Heat through. Sprinkle with cheese. Serve with tortillas, if desired.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Texas-Style Egg & Potato Skillet